Frittata

Email Twitter Facebook MySpace Stumble Upon Digg | More |

Whether at school or at home, for breakfast, lunch or dinner, try this healthy recipe from the Go!Chefs Kids Cooking Classes

Learn more about: Go!Chefs Kids Cooking Classes
For additional recipes: Go!Healthy Cooking Recipes for Kids

Click here to download a PDF of the Frittata Recipe.

Serves 4 for a meal or 8 for snack

Frittata is an Italian omelet. It is delicious for breakfast, lunch or dinner. It can be made with any combination of vegetables, including onions or scallions, tomatoes, potatoes, mushrooms, corn, peas, kale, spinach, Swiss chard, broccoli, and others. Fresh herbs such as parsley and dill make it even more delicious. Below is just one version.

Ingredients

2 ½ tablespoons extra virgin olive oil
1 medium potato, unpeeled, quartered and thinly sliced
1 medium onion, thinly sliced
1 bunch spinach, rinsed and chopped
6 large eggs
Salt and freshly ground pepper to taste

Procedure

  • Heat 2 tablespoons olive oil in a 10-inch non-stick fry pan. Add potatoes and onions and sauté on medium heat for about 8-10 minutes, until potatoes are lightly browned and cooked through. If vegetables look too dry, add a tablespoon of water to the pan.
  • Add spinach to the pan and cook for 3-4 more minutes, until spinach is wilted. Season the vegetables with salt and pepper.
  • In the meantime, beat eggs in a large bowl and season with salt and pepper.
  • Pour potato and spinach mixture into the bowl with the eggs and mix gently.
  • Add the remaining ½ tablespoon of olive oil to the frying pan, and pour the egg and vegetable mixture back into the pan. Reduce heat to medium-low. Cover with a lid and let cook 5-7 minutes, or until the underside is lightly browned.
  • Remove from heat and loosen the edges with a spatula. Lay a large plate (large enough to cover the whole pan) upside down over the frittata. With one hand on the bottom of the plate, and the other on the handle of the pan, flip the frittata upside down onto the plate. Gently slide the frittata back into the pan and cook over medium- low heat until the egg is firm throughout. As an alternative to flipping it: place the pan with the half-cooked frittata into a 350 degree oven for about 15 minutes or until cooked through.
  • Remove from heat and slide frittata onto a plate or cutting board. Cut into triangles like a pizza and serve hot or at room temperature for breakfast, lunch, or dinner.